1 Tbsp. extra virgin olive oil
1 medium diced yellow onion
1 cup quartered cremini mushrooms
1 cup quartered shitake mushrooms
1 cup quartered oyster mushrooms
1 Tbsp. whole-wheat pastry flour
4 cups sauce (espagnole)
1/2 cup soy sour cream
1 Tbsp. ground mustard
4 Tbsp. chopped parsley
• Heat the oil and sauté the onion and mushrooms. Sprinkle in the flour and cook to a paste. Add the sauce espagnole and cook at a slow simmer for 20 minutes.
• Mix the soy sour cream and mustard together. Pour into the sauce and heat throughout.
• Garnish with the parsley.
Makes 4 servings